Terra Firma Farm
In This Issue
This Week's Box
Produce 101
Produce 101
Recipe of the week
This Week's Box:

   

Tomatoes (All)

Arugula (All) 

Seedless Grapes (All)  

Onions (All)  

Potatoes (All)  

Green Beans(All)   

Peaches (All) -- # 

 

Eggplant (M,L) --    

#

Painted Serpent Cukes (M,L)     

Sweet Peppers (M,L) 

 

Zucchini (L)   

 

# -- Peaches and Eggplant in this week's boxes comes from CCOF certified organic Riverdog Farm in Guinda (Yolo Co.) 

 

 

Items may be substituted without notice.



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Quick Links
Find Us:
www.terrafirmafarm.com
email:  csa@terrafirmafarm.com
Instagram: @terrafirmafarm

CSA Rates 2014
Boxes are  charged on Monday for the week's deliveries at:

$16  Small
$27  Medium
$36  Large

For a payment of $300, get a 3% bonus. Your account balance will be $309.

For a payment of$850,  get a 5% bonus.  Your account will be posted as $892.00

For a payment of  $1,400, get a  7% bonus. Your payment will be posted as $1,498.
 


Pledge of Authenticity
Terra Firma is a real farm.  We grow 99% of the produce that goes into our boxes on our 220 acres of certified organic land in Winters.  If we do buy produce from other farms, it's almost always from a neighboring farm and we give them full credit in the box list. 
 The owners of Terra Firma  are involved in every aspect of making your boxes a reality:  walking the fields, planting the crops, selecting and checking what goes in the boxes and finally delivering them to you.  We eat the crops from our fields every day, just like you do.  Thanks for supporting our efforts and enjoying the food we grow.
Paul, Pablito, & Hector  
Payments, Billing, and Changes
Schedule vacations, change box sizes, make payments or sign up for autopay by logging in to your subscriber account at terrafirmafarm.com
News From Terra Firma Farm
Community Supported Agriculture
   

Every year after summer has ended and things have slowed down a bit, we invite you, our subscribers, to come out to the farm for a mellow day of picnicking in the orchard, strawberry picking, pumpkins, music and farm tours.

Farm Day 2014 will happen on Saturday, October 25th, from 2-5 pm.  Music this year will be provided by local country swing band Bonanza King.  There will be woodfired pizza from Passione Pizza for sale as well as local beer and wine, but bringing your own picnic lunch is always recommended.  We will provide water and juice free of charge.

How Do I Get Tickets?
This year we are using Constant Contact's Eventspot to register for the event, and registration will open on at noon on Thursday, September 25th.  Tickets will not be available through Terra Firma's online portal as they were last year.

On Thursday, you will receive an email notifying you that registration is open, and directing you to a website to register and pay.  The event usually sells out, so don't wait too long if you are sure you want to come.

You can also get to the registration page by clicking here.

Farm Day is open only to our subscribers, so that you can come up and see the farm and meet us in person (if you wish).  You are welcome to bring friends and family as "guests", but you will need to register and pay for them.  Children under six get in free and don't need to be registered.

You should register each member of your household individually,  print the form, and bring it with you.  Why? Once at the event, subscribers can exchange your printed paper tickets for a pumpkin, an adult beverage, or produce from the farm stand. 

For the first time ever, we will also have Terra Firma T-shirts available for sale at the event.  You can also pre-order them when you buy tickets.  See below for more details.

Ticket buyers will get an additional email repeating much of this information a week prior to the event.

Because this is our first time using Eventspot, we expect that some problems will arise.  We appreciate your patience and understanding as we are farmers and not professional event planners!

Thanks,


Pablito
Terra Firma Apparel

That's right, after years of requests from our customers, we have finally gotten into merchandizing.  We will have a limited amount of Terra Firma apparel available for sale at this year's Farm Day.  We will eventually get set up to sell this stuff through our website and ship it to you, but right now the only way to get it is to come to the event.  You can, however, pre-order for pickup that day.  The items and size options will be listed on the ticket order form and can be paid for at the same time.

Here are the items we will be offering:
Dark Grey Women's Fashion T 

White T-Shirt  

Unisex Hoodie, Tan 
 
Baseball shirt Black/Grey 
Produce 101

In a stroke of good luck, the first day of Fall here finally brought us some cooler weather -- just in time for the arrival of our first fall salad greens.  Even though we harvested our first Arugula before the thermometer got above 60 degrees -- ideal conditions, really -- it's important to remember that delicate greens are always highly perishable.  We recommend using your arugula within 3 days.

While arugula is lightly spicy, it is best complemented by acidic and salty flavors like mustard and soy.  Sweet vegetables like tomatoes and carrots will balance it out, but overly sweet dressings will actually accentuate its strong flavor.

We've leaned on our neighbors at Riverdog Farm for a couple of items in this week's boxes.  Their late-season Peaches ripen almost two weeks later than ours due to a different  microclimate.  And they grow Eggplant, which we do not.  Enjoy.

Coming soon:  our first Kale should be ready in two weeks.


 
Recipe:  Eggplant Arugula Sandwiches

Most eggplant sandwiches use large slices of cooked eggplant, which never really worked for me.  In this recipe you cube the cooked eggplant and toss it with tomatoes and roasted or raw peppers and then make the sandwich.

Preheat the oven to 400 degrees.

Cut 1 eggplant into 1/2" thick rounds.  Brush them with olive oil and salt.  Roast in the oven on a cookie sheet until browned on the bottom, then flip them and repeat.

In a cast iron skillet or another cookie sheet, roast 2-3 sweet peppers until browned on all sides.  Allow to cool, then peel and core.  (You can also skip this step if you want the peppers raw and crunchy.)

Dice 2 tomatoes and sprinkle with salt.  Let them sit for 10 minutes.

When the eggplant and peppers are done and cooled, cut them into small pieces. 

Finely mince 1 clove of garlic and chop 6 pitted green olives, then toss them with the tomatoes along with 2 T. olive oil.  Add the eggplant and peppers, then season with salt and pepper.

Slice 4 Ciabatta rolls or other crusty bread lengthwise.  Make a cavity in the top halves.  Spread 1 T. soft gorgonzola on the bottom of each (vegans can use pesto instead).  Spoon the eggplant mixture into the hollowed out tops, then add a generous amount of arugula.  Sprinkle salt over it, then cover each filled roll with the bottom half and invert.

 
Searchable TFF Recipe Archive

Don't like the sound of this week's recipe?  Looking for a recipe from a year ago or longer? Or maybe you want to see all the TFF recipes using a certain item or items?  Check out our searchable recipe archive at the bottom left corner of the homepage.